celery root slaw

Amys Gluten Free Pantry

Celery root is one of those under appreciated vegetables that is easily overlooked because it looks like jicama’s ugly cousin. But don’t be put off by it’s appearance. With a sharp knife, you can cut off the stem and slice the woody skin right off. Underneath is a crisp, celery-flavored root that is a wonderful basis for slaw which my family prefers to the traditional cabbage-based coleslaw. Serve this alongside Pulled Pork SandwichesFish Tacos or Garlic Rosemary Chicken.

Total time: 20 minutes
Yield: 6 servings
Special equipment: food processor optional

1 large celery root, trimmed, skinned and grated (it’s actually worth pulling out the food processor if you’ve got one – makes grating a snap)
1 medium yellow onion, finely diced
1 medium carrot, grated
2/3 c. mayonnaise (Best Foods is GFCF, but not soy free)
2 T white vinegar
1 tsp. celery seed
1/2 tsp. salt or to taste

  1. Add all ingredients into large bowl and mix until thoroughly combined. Serve immediately, but keep well for the next day.
  2. A note on mayonnaise: you can also make one minute gluten-free, soy-free mayonnaise in a Vita-Mix.

Posted in salads, sides + vegetables | Tagged , , , , | 2 Comments

2 Responses to celery root slaw

  1. Karen Peckover says:

    I don’t usually eat mayo since dairy and soy don’t sit well. Do you have any suggestions for alternatives? I like mustards, but maybe 2/3 cup of mustard might be a little too much of a good thing 🙂 I’d like to give this a try but can’t think of what might work instead.

  2. Amy says:

    I don’t do soy either, so in order to make mayonnaise that is soy free (dairy is never an ingredient), I find I have to make it myself. You can do it easily with a Vita-Mix or a food processor, but it takes only 5 minutes by hand with a rounded bowl and a good whisk. I’ve got those recipes here on the site, so hopefully that will help! Let me know what you come up with!

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